• Food Science and Preservation
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• v.12 no.3
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• pp.287-291
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• 2005

Quality properties of Kimchi added with king oyster mushroom(Pleurotus eryngil) was evaluated during the fermentation at $5^{\circ}C$. Until 7 days, pH of Kimdhi was rapidly decreased. The titratable acidity of Kimchi was in inverse state to the pH. Kimchi added with the mushroom showed a lower pH with a higher titratable acidity than those of control. Total microbial load and lactic acid bacterial count were maximized at 18 days, thereafter slowly decreased. king oyster mushroom Kimchi added with showed an antioxidant activity. The effect was dependent fo the amount of much room, and radical scavenging activity and content of total phenolic compounds was the highest in eddition of $30\%$ king oyster mushroom.

• Journal of Mushroom
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• v.13 no.4
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• pp.334-337
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• 2015

${\gamma}$-Aminobutyric acid (GABA) is basically neurotrasmitter produced by the decarboxylation of L-glutamic acid catalyzed by glutamic acid decarboxylase (GAD), which was known to convert monosodium glutamate (MSG) to GABA. To investigate enhancement of reversion rate of GABA, the yogurt fermentation with addition of nanoparticle winter mushroom and hydroponic ginseng was used. The conversion rate was revealed to nanoparticle winter mushroom and hydroponic ginseng fermenter (88%) > winter mushroom fermenter (52%) > nanoparticle winter mushroom fermenter (44%). The results showed that nanoparticle winter mushroom and hydroponic ginseng supplemented substrates for enhancement of GABA may be used more effectively as one of potential sources of functional foods.

• Mycobiology
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• v.43 no.1
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• pp.14-23
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• 2015

The influences of temperature and nutritional conditions on the mycelium growth of oyster mushroom Pleurotus ostreatus (PO) and Pleurotus cystidiosus (PC) were investigated in laboratory experiment during the summer season of 2014. The results of the experiment indicated that potato dextrose agar (PDA) and yam dextrose agar (YDA) were the most suitable media for the mycelium growth of oyster mushroom PO while four media (PDA, YDA, sweet potato dextrose agar, and malt extract agar medium) were not significantly different in supporting mycelium growth of oyster mushroom PC. The optimal temperature for mycelium growth of both oyster mushroom species was obtained at $28^{\circ}C$. Mycelium growth of oyster mushroom PO was improved by carbon sources such as glucose, molasses, and at 1~5% sucrose concentration, mycelium colony diameter of mushroom PO was achieved the highest value. Whereas glucose, dextrose, and sucrose as carbon sources gave the good mycelium growth of oyster mushroom PC, and at 1~3% sucrose concentration, mycelium colony diameter of PC was achieved the maximum value. Ammonium chloride concentrations at 0.03~0.09% and 0.03~0.05% also gave the greatest values in mycelium colony diameter of mushroom PO and PC. Brown rice was found to be the most favourable for mycelium growth of two oyster mushroom species. In addition, sugarcane residue, acasia sawdust and corn cob were selected as favourable lignocellulosic substrate sources for mycelium growth of both oyster mushrooms.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.214-218
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• 2005

Breads were prepared from wheat flour supplemented with oyster mushroom (Pleurotus ostreatus) powder, and effects of the supplementation of oyster mushroom powder on dough rheology and bread quality were examined. The initial pasting temperature in viscoamylograph increased, but peak and final viscosities decreased with the increased amount of oyster mushroom powder. The gradual increase of water absorption, dough development time and mixing tolerance index, and decrease of dough stability with the increased amount of oyster mushroom powder were obtained by farinographs. The supplementation of oyster mushroom powder had an effect on the bread making, resulting in an increase of loaf weight and a decrease of loaf volume. The rough and coarse crumb texture with dark color was observed with the increased amount of oyster mushroom powder. The firmness of bread crumb containing oyster mushroom powder was increased during storage periods. Sensory evaluation revealed that the addition of $1\%$ oyster mushroom powder could be supplemented to make an acceptable quality of bread.

• 한국신재생에너지학회:학술대회논문집
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• 2006.06a
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• pp.485-488
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• 2006

In order to investigate the possibility of waste mushroom logs as biomass resource chemical and physical characteristics of normal woods and waste mushroom logs such as crystallinity value, energy consumption, total sugar yield after hydrolysis chemical compounds and molecular weight distribution after acid hydrolysis, were examined. In the results, crystallinity of waste mushroom logs which were three year passed after the inoculation was decreased drastically from 49% to 33% during the cultivation. Lignin contents as chemical compounds of normal woods and waste mushroom logs were 21.07% and 18.78%, respectively. By the results of measurement of energy consumption, the size reduction of normal woods required a significantly higher energy than that of waste mushroom logs. In the hydrolysis, total sugar yield by enzyme and acid hydrolysis were high in waste mushroom logs(53% 57.5%) than in normal woods(42.9%, 47.17%). According to the molecular weight distribution using GPC, low molecular weight compounds were distributed in waste mushroom logs. Based on these results, waste mushroom logs have enough potential as material for developing alternative energy because of easily conversion to sugar by various hydrolysis methods and requirement of low energy consumption during size reduction.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.116-123
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• 2006

This study was carried out to examine Korean housewives' preference in mushrooms, their nutritional knowledge of mushrooms as a source of Vitamin D, and five characteristics of four mushroom dishes. The data were collected from 713 subjects in various age ranges. The housewives ate mushrooms because of their healthfulness. Frequency of eating mushroom was related to preference of mushrooms. Frequency of eating mushroom was also influenced by intake of balanced diet, healthfulness of current diet, and application of nutritional knowledge. Mushroom dishes were considered nutritious (72.4%), easy to purchase (55.7%), easy to cook (63.7%) and expensive (36.3%). Mushroom was also considered superior to other vegetable in nutrition and taste but evaluated inferior to other vegetable in aspects of high price and limitation of variety. Intake of balanced diet, healthfulness of current diet and application of nutritional knowledge were influenced by the level of nutritional knowledge. Korean housewives liked mushroom but they didn't recognized the value of mushroom as a source of Vitamin D well. Introducing various cooking methods and nutritional informations are suggested to use mushroom diversely.

• Journal of Mushroom
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• v.15 no.4
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• pp.155-163
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• 2017

Mushrooms and their extracts including purified ingredients, are currently used as foods, functional foods (and/or nutraceuticals), and medicines. These products have numerous bioactive compounds such as polysaccharides (mainly ${\beta}$-glucans), glycoproteins, nucleotide analogs, terpenoids, and polyphenols, which have exhibited antioxidant, antimicrobial, anticancer, antiviral, anti-obesity, and immunomodulatory activities. In this review, we discuss the current information on the biactivities of 10 popular mushrooms in Korea. We also summarize the information on mushrooms and the active compounds derived from them, as well as mushroom-based products such as foods, functional foods, and medicines. We believe this review could provide useful information for scientists and consumers who seek to develop new products and promote healthy food habits and lifestyle.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2004.09a
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• pp.231-234
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• 2004

The experiments on some organic materials used in SAPS are carried out for the better sulfate reduction efficiency and the longer lifetime. Organic materials include spent mushroom compost, sewage sludge, oak chip compost and the combination of there. Reactors with mushroom compost, sewage sludge, the mixture of mushroom compost and sewage sludge, and the mixture of mushroom compost and oak chip compost maintained pH higher than 6.0. Reactors with mushroom compost, the mixture of mushroom compost and sewage sludge, and the mixture of mushroom compost and oak chip compost maintained reduction condition. Reactors with sewage sludge, oak chip compost and the mixture of sewage and oak chip compost produced COD less than 2,000ppm. Reactors with sewage and the mixture of mushroom compost, sewage sludge, oak chip compost showed about 60% of sulfate removal ratios.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.3
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• pp.443-449
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• 1997

Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29 g of oyster mushroom 205.36 ml of solution and 6.49min of roasting time for color, 214.01g, 195.79ml and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249,.02g, 188.79ml and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scored predicted at the optimum conditions were in good agreement with experimental ones.

• Journal of Mushroom
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• v.18 no.3
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• pp.179-188
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• 2020

The oak mushroom (Lentinula edodes) is a popular edible mushroom that has long been cultivated and eaten throughout Northeast Asia (including Korea). Its taste and flavor are unique. Oak mushrooms are cultivated on logs and in sawdust. The cultivation period on logs is 4-5 years, while the cultivation period in sawdust is 6 months, which is rapidly driving a shift from log to sawdust based cultivation. In particular, the Sanjo 701ho cultivar of L. edodes is a mid-range to high-temperature variety that is widely known for its suitability for summer cultivation on sawdust in Korea. This study summarizes new developments and achievements in the oak mushroom industry in Korea, and details the cultivation history of Sanjo 701ho, its culturing characteristics, various demonstration tests, and the expansion of domestic varieties.